Pistachio Mousse Cake
Indulge in the luxurious decadence of Pistachio Mousse Cake, a masterpiece that combines the nutty richness of pistachios with the creamy elegance of white chocolate mousse. This layered dessert starts with a tender pistachio sponge, crafted from finely ground pistachios and subtly sweetened with vanilla. Topping it off is a velvety pistachio mousse, made with whipped cream, pistachio paste, and a touch of gelatin for the perfect airy texture. The cake is chilled to perfection, offering an irresistible contrast of flavors and textures in every slice. Ideal for special occasions or as an elevated treat, this pistachio dessert is sure to impress pistachio lovers everywhere. Serve it garnished with a sprinkle of ground pistachios for a dazzling finish that highlights its gourmet appeal. Perfect keywords: pistachio mousse, pistachio cake recipe, layered dessert, white chocolate mousse, pistachio desserts.
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Recipe Information
Ingredients
- 150 grams Shelled unsalted pistachios
- 150 grams All-purpose flour
- 200 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 Large eggs
- 100 grams Unsalted butter
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
- 200 grams White chocolate
- 400 milliliters Heavy cream
- 5 grams Powdered gelatin
- 25 milliliters Water
- 100 grams Pistachio paste
Instructions
Preheat the oven to 170°C (340°F). Grease and line a 9-inch round cake pan with parchment paper.
To make the pistachio sponge, grind the pistachios in a food processor until they are a fine powder.
In a bowl, mix the ground pistachios, flour, baking powder, and salt.
In another bowl, beat 4 eggs with the granulated sugar until light and fluffy.
Melt the butter and mix it with milk and vanilla extract. Gradually add this mixture to the egg and sugar mixture.
Fold in the dry ingredients until just combined. Pour the batter into the prepared cake pan.
Bake the sponge for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely in the pan before removing.
For the pistachio mousse, chop the white chocolate and melt it gently in a double boiler or in a microwave in 30-second intervals, stirring until smooth.
In a small bowl, sprinkle the powdered gelatin over 25 ml of water and let it bloom for 5 minutes.
Heat the bloomed gelatin mixture until completely dissolved, then stir it into the melted white chocolate.
Whip the heavy cream to soft peaks. Gently fold the pistachio paste into the whipped cream.
Carefully fold the melted chocolate mixture into the whipped cream until well combined.
Spread the pistachio mousse over the cooled sponge cake, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours or until the mousse is set.
Optionally, top the cake with a pistachio glaze or more ground pistachios before serving.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 34.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
